Preparation

Bring vinegar, mustard seeds, and 1/4 cup
water to a simmer in a small pot; cook until
seeds are plump, 20-25 minutes. Drain;
set aside seeds and cooking liquid separately.

Place a steamer basket inside a large
pot. Add water to a depth of 1". Bring to a
boil. Add root vegetables to steamer basket.
Cover and cook, adding water by 1/2-cupfuls
if needed to maintain level of water in
pot, until vegetables are very tender but not
mushy, about 45 minutes.

Meanwhile, place bacon in a large
skillet; set over medium-low heat and
cook until bacon softens and fat begins
to render, about 4 minutes. Add onion;
increase heat to medium-high and cook,
stirring occasionally, until onion and bacon
are browned and crisp, about 10 minutes.

Add reserved mustard seeds to bacon
mixture and cook until seeds begin to pop,
about 1 minute. Turn off heat and stir in
brown sugar and reserved mustard seed
cooking liquid. Season vinaigrette to taste
with salt and pepper.

Drain vegetables and return to pot. Using
a fork or potato masher, coarsely mash. Stir
in vinaigrette; season to taste with salt and
pepper. Transfer to a 13x9x2" baking dish;
cover with foil. DO AHEAD: Vegetable mash
can be made 1 day ahead. Chill.

Rewarm vegetable mash, covered, in a
350°F oven until just warmed through, 45-55
minutes. Alternatively, place in a microwave-safe
bowl and microwave until warmed
through (time will vary).

Stir parsley into mash. Transfer to a bowl;
serve warm or at room temperature.

my notes

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Recent Review

This is really amazing. Celery root was pretty expensive, so I used sweet potato with the parsnip, rutabega and turnip. I felt like the mustard seed liquid evaporated really quickly and I had to add water two or three times. Next time I won't bother to simmer it for the 20 minutes because they got plump a lot sooner. Also, I felt like the bacon never really got crisp like I wanted it to. Next time I will simmer the mustard seeds for half the amount of time, and I will get the bacon brown and crisp then remove it from the pan and cook the onions, then add the bacon and the mustard seeds back in.